Is there a recipe for rose jelly that you can make from scratch?

Rose Petal Jelly

3 Cups water - well or spring water is best.

2 Tbsp lemon juice

2 Cups granulated sugar

1 box pectin (or 3oz. liquid pectin)

6 roses - fresh, red is best, petals only - with the white base end removed with sharp knife.

In a blender, pulse water & petals to chop coarsely.

Pour into a medium sized sauce pan.

Bring to a boil and remove from heat. - Infuse 30 minutes.

Strain to remove petals, return to heat and simmer, covered - 30 minutes.

Add sugar, lemon juice & pectin, stir until all sugar is dissolved.

Return mixture to a boil for 10 minutes or until it starts to set (thicken).

Pour into hot, sterilized bottles, seal, cool, and refrigerate.

You may wish to add more petals to the jelly when bottling, however this is a "personal taste" thing.

Rose Hip Jelly

2 Quarts - Rose hips

1 1/2 Quart - water

1/2 Cup lemon juice - fresh squeezed

1 Packet pectin (or 3 oz. liquid pectin)

1/4 tsp butter

3 1/2 Cups granulated sugar

Rinse rose hips, cut rough ends off -and discard

Place rose hips in sauce pan and add water, bring to a boil, reduce heat, cover and simmer 1 hour (more if needed) until rose hips are soft enough to MASH.

Mash rose hips into a rough puree. Set up a jelly bag over a bowl or pot - a very fine mesh strainer or 4 layers of cheesecloth will do. Place rose hip puree into bag and allow to drip for approx. 1 hour. Squeeze the bag to get all of the juice out.

Measure juice - you must have 3 Cups - you may add more boiling water to the bag, and let it strain through the rose hips, to get the necessary amount.

Prepare canning jars - you will need 6 1/2 pint jars. Use standard canning instructions for this.

Place 3 Cups rose hip infusion into a wide mouthed pot, add lemon juice and pectin, bring to a boil and add the sugar. Stir until the sugar is dissolved, then add the butter.

Bring mixture to a hard (rolling) boil. Note: the mixture will bubble up considerably.

Boil for exactly 1 minute. Remove from heat, pour into prepared canning jars, leaving 1/4 inch head room.

Place lids & rings, on clean rims (wipe off any dripped jelly) and process in water bath 10 minutes. Note: if not using a water bath, store in refrigerator.